◆ How much is a bottle of Moutai? The 15-year-old Maotai VIP wine is 36 yuan, packed in a catty. If it is served in a half-two cup, it will be 2 cups. 36÷2, each cup is equal to 153 yuan. Not cheap.
◆ If it's ordinary popular liquor on the dining table of a hotel, let's call it 1 yuan. Pour 2 cups, each cup is equivalent to 5 yuan, which is not expensive.
◆ What about Erguotou? The most common bottle of Red Star Erguotou is 8 yuan, 8÷2, and each cup is only 4 cents.
of the above three situations, I believe the first one is out of reach for most of us.
The second situation is quite common. For 5 yuan, a glass of wine can go back to the past.
As for the third situation, to be honest, for people who like to drink, I believe that most people (especially northerners) have drunk Red Star Erguotou. People who are addicted to alcohol are always cheap.
it only costs 4 cents to go back to the past with such a glass of wine.
pathetic, right? We have destroyed ourselves cheaply (to put it bluntly, "very cheap") with a few dollars or even a few cents countless times!
Of course, I'm not a money addict, and I also know that health and happiness can't be calculated by price.
however, we destroy ourselves at a price, and it's quite cheap!
You should be careful when you see GB/T1871 when you buy wine. Be sure to note that the national standard of the standard Maotai-flavor liquor is GB/T2676, which is different.
How to distinguish the quality of wine
The most effective way to distinguish the quality of wine is to learn how to make naked wine. Naked wine is to light a fire for the wine, burn all its alcohol and take off the clothes of the wine. At this time, the remaining wine is called naked wine, which is a method of acid ester separation. The wine brewed from pure grain is clear and transparent before it is made into nude wine, and it will become very turbid after it is made into nude wine. After careful tasting at the entrance, it will have the sour taste of grain fermentation, and after the sour taste, it will have a little sweet taste, and after the sweet taste, it will have a little distiller's grains taste, and there will be a little bitter taste on the root of the tongue. If the entrance tastes like urine, it must contain edible alcohol-whether it is dried potato alcohol, molasses alcohol or corn alcohol, they all have this characteristic.
The truth of liquor plasticizer: it is a "necessity", not a plastic pipe.
Recently, the crisis of trust in China liquor caused by Xiangxi alcoholic liquor being sent for inspection by the media has intensified. In the past ten days, the whole liquor sector in China stock market has evaporated hundreds of billions of market value. In Hongkong, the netizen "Crystal Emperor", who claimed to be an investor in Maotai, bought Maotai and sent it for inspection. The results showed that Maotai, known as the best liquor in China, also seemed to be under the spell of plasticizer. This inspection of "Crystal Emperor" has not been witnessed by a third party, and only one inspection agency has been sent for inspection. Whether the plasticizer data of Maotai is credible is still controversial, but it still leads to great shock in the liquor industry. On December 12th, at the press conference of Kweichow Moutai Co., Ltd. in Guiyang, Ma Yong, the executive vice president of the Liquor Professional Committee of China Food Industry Association, defended Maotai, saying that even if the DHP detected a value of 3.3 according to the "Crystal Emperor", according to the relevant EU standards, the tolerance of 5 micrograms per kilogram of body weight per day was converted, and everyone drank two kilograms of Moutai every day, which still met the limit of human tolerance given by EU food safety standards. But the question is, why do chemical preparations that should not appear in food appear in brewing liquor? However, according to a report published yesterday by Time Weekly, a news weekly in Guangzhou, the use of plasticizers is very common in China liquor, especially in blended liquor, which is the mainstream in the market at present. After the plasticizer incident was exposed, although the major liquor manufacturers announced to the outside world, the plasticizer was produced because the conveying pipes and wine containers were plastic products in the brewing and transportation process, and it was said that it had been completely rectified. Maotai also told the media before that the use of plastic products in the production process had been basically eliminated. According to this report, in the current wine-making industry in China, plasticizers are basically produced in all wine-making industries that are mainly blended. While most liquors in China contain plasticizers, the main reason is blending. In the mid-195s, in order to save food and promote the development of the brewing industry, the blended liquor with new technology was put on the front desk. This was the beginning of China liquor blending. At present, Sichuan and Guizhou are the major exporting provinces of liquor in China market. In addition, the so-called famous wines of any brand are basically blended with the "original wines" of the above two provinces. In the blending process of blended liquor (including many so-called "famous brands"), in addition to the "starter" (original liquor), a magical "food additive" is also used. If this "food additive" is not used, the taste of the produced liquor will be much worse. A large number of liquor manufacturers all use this kind of "food additive" without exception, which causes the plasticizer of liquor to exceed the standard seriously. According to the investigation of this newspaper, this kind of blending additive can be purchased in the market. The main function of blending liquor is to prevent liquid stratification by using a large number of plasticizers and adding them. As we all know, alcohol is soluble in pure water, but edible alcohol is not pure alcohol, and many additives such as essence must be added in the blending process. Therefore, if no plasticizer is added to the wine with blending process, the upper part will taste like water and the lower part will taste like alcohol and essence if it is left for a long time. In addition, plasticizer can also increase the thick feeling, which is often said in the liquor industry. In addition, many manufacturers publicize their high-grade liquor as the so-called vintage wine, because the longer the year, the higher the price. The key point is that many wineries don't have so many cellars at all, and the only basis for consumers to judge the length of the year is color and viscosity. This provides an opportunity for manufacturers to increase the viscosity of wine by plasticizer, and the longer the year is marked, the more it is added. Plasticizer is a traditional name in the plastic industry. In the plastic industry, these esters help to improve the physical and chemical properties of plastics, such as toughness, so new plastic products often smell very strong and special. Thaung Myint, a professor at the School of Chemical Engineering of Sichuan University, told this reporter that modern people pursue pleasure, and the original mellow flavor in liquor can no longer satisfy people's pursuit of infinite fragrance, and most organic chemical reactions are extremely slow. The ancients in China didn't know the relationship between cellar and aroma, and attributed the origin of aroma to cellar, which made it fragrant. They didn't know that the impurities in brewing liquor, such as organic acids, combined with alcohol to form esters, and the so-called cellar aroma was ester aroma, so liquor was divided into cellar aroma and aroma. Thaung Myint said that the current liquor manufacturers know chemistry very well, and they no longer use "cellar storage" to enhance the flavor. In order to get the maximum economic return, the fastest and most economical way is: alcohol or original wine+water+ester. This "ester" is actually a plasticizer. In some places, "ester" has been given a better name-aging agent. Thaung Myint also said that, except for a few manufacturers who have a large number of cellars to store wine, the so-called "1-year aging" and "5-year aging" are basically blended with edible alcohol+water+ester. The earliest "vintage wine" in China was Kweichow Moutai, the leader of liquor industry. Maotai Company has launched the "vintage wine" for 15, 3 and 5 years, and then added the "vintage wine" for 8 years. After Maotai launched the so-called "vintage wine", all liquor listed companies followed suit and successively launched various and dazzling "vintage wines". The newspaper said that vintage wine is purely a gimmick, because it can be clearly seen from the production process that only Maotai may be able to store wine a few decades ago, and the exact number is unknown. However, 3 years ago, in the early 198s, the output of Moutai was only 2 tons. It goes without saying where other brands of vintage wines came from. Where did so many "vintage wines" come from? Many brands of vintage wine, if it is true, have added a few drops. It is true that the wine was stored in the cellar 3 years ago, just a few drops. Unrealistic, that is, the finished product just coming out of the packaging workshop is packed in a beautiful gift box, which is no different from ordinary wine at ordinary times, but as long as the word "year" is added, the value will be tens of thousands to hundreds of thousands immediately. Ma Xiong, a designer and senior craft designer of Maotai, said that the expensive Maotai vintage wine was not listed at all. When it came out of the factory, it was directly taken away from the factory by a prominent department or person. Each bottle of Maotai was at least 5, yuan. The older it was, the higher the price. 3, to 5, yuan was normal. Buyers range from public funds to individuals, but most of them are public funds. As soon as the plasticizer of alcoholic liquor exceeded the standard, the hidden rules of the industry were exposed. The newspaper asserted that the plasticizer was the melamine incident in China liquor industry
Abandoning old ideas
Some deep-rooted ideas accumulated from our life during our past drinking, even after we stopped drinking, they could not disappear like magic.
Although we are far away from the days when we were drunk and dreamy, the disease of alcohol addiction still lingers. Therefore, we have found that if we can try to get rid of many old ideas that began to sprout again, it will help us to recover.
And these old ideas do happen again and again. The goal we are trying to achieve is to regain a sense of relaxation and freedom from the shackles of old ideas in the past. Many habits of our past way of thinking and
the concepts formed by them limit our autonomy.
when we look at it carefully with a brand-new eye, it turns out that they will only crush us and be useless. We don't need to hold on to it any longer, unless it is proved to be useful after a definite test, and it can still really work.
We can now use very specific criteria to measure the current practicality and authenticity of an idea. We can say to ourselves, "That's what I often think when I drink. Does this mode of thinking help me stay awake now? Is this kind of thinking beneficial to me today? " Many of our old ideas-especially those about alcohol, drinking, drunkenness and alcohol dependence (or alcoholism, if you agree with this wording)-are either worthless or actually self-destructive, and it will be a great relief to get rid of those ideas.
Maybe a few examples are enough to illustrate the benefits of abandoning these old and useless ideas. When we were teenagers, for many people, drinking was an oath to show that we were no longer children, or that we had grown up, and that we were smart, sophisticated, experienced or strong enough to disobey our parents and other authorities.
In many people's minds, drinking is always inseparable from romance, sex, music, success, superiority and luxury. If the school teaches anything about drinking, it's usually just the harm to health and the possibility of losing your driver's license-the rest is not much.
At the same time, many people are still quite convinced that any drinking behavior is completely immoral, which directly leads to crime, pain, humiliation and death. No matter what our feelings about drinking used to be, positive or negative, it is usually strong and emotional far more than rational. Perhaps our attitude towards drinking is just an unconscious and unthinking acceptance of other people's opinions.
For many people, drinking is a necessary and harmless part in social occasions, and a pleasant leisure activity between friends in some places at a certain time.
other people may regard drinking as a must with meals. But now we ask ourselves: If we don't drink, can't we actually enjoy friendship or food? Does the way we drink
help to improve our social relationships? Can this improve our ability to enjoy delicious food? Whether for or against the idea of getting drunk, the reaction derived from it is even more extreme. A strong drinker may be regarded as just fun or just humiliating.
For various reasons, the idea of getting drunk often makes many people feel disgusted. But for some of us, this is a state of longing. Being drunk is not only to meet the expectations of others, but also we like this feeling ourselves. But at the same time, there is another influencing factor, which is due to the public neglect of social celebrities.
Some people can't tolerate people who have never been drunk, while others despise people who are too drunk. As far as the conclusions found in today's medical care are concerned, the impact on changing these attitudes is still quite limited. When we first hear the term "alcoholic", most of us associate it with people who are old, ragged, shivering or begging, or who are drunk in slums.
People who have a full understanding of this problem now know that this is all nonsense. However, in spite of this, the vague concepts left over from our past still haunt us when we first try to stay awake.
it blinds our eyes and makes it difficult for us to perceive the truth of the matter. But in the end, we finally became willing to accept that changing the past ideas-only possible-may be a bit wrong, or at least it can't completely reflect our personal experience. When we can convince ourselves to look at the past experience honestly and listen carefully to other ideas different from our own, we can face a long list of information that we have not examined in detail in the past with an open mind.
For example, we can look at the narratives of science majors: alcohol is not only a delicious drink to quench thirst, but also a medicine that can change ideology. We learned that drugs can be found not only in drinks, but also in food and various medicines. And now, almost every day, we can read or hear about the multiple dangers < P > caused by some specific drugs to the human body (including the heart, blood vessels, stomach, lungs, mouth, brain, etc.), which we have never doubted before. Pharmacologists and other addiction treatment experts now believe that alcohol, whether used as a beverage, stimulant, sedative, tonic or tranquilizer, cannot be completely regarded as safe. But as far as each single case is concerned, it may not directly lead to physical injury or mental exhaustion.
obviously, most people can use it elegantly without hurting themselves or others. We found that drinking can be regarded as taking medicine in medicine, and getting drunk is like taking an overdose. Drug abuse can directly or indirectly lead to various health, mental, family, social, financial and work problems.
We can start to see the consequences of alcohol on some people, instead of most people just thinking about what drinking brings us. We have also found that anyone who has had any kind of trouble about drinking may be in what we call "drinking".
The target of this disease is regardless of age, belief, race, sex, intelligence, background, mood, health, occupation, family status, physical fitness, eating habits, social or economic status or other general personality. The question is not how much or how, when and why you drink, but how drinking affects your life-what happened when you drank.